Grandma Stahle's Coconut Cream Pie

5 Tablespoons Cornstarch

1 cup sugar

¼ teaspoon salt

2 ½ cups milk

¾ cup half & half

3 egg yolks

2 Tablespoons butter

1 teaspoon vanilla

3/4 c. sweetened, shredded coconut

1 cup whipping cream (for top of pie)

Bake a 9” pie shell

Mix Cornstarch, sugar, and salt in a 3 qt saucepan. Add milk and cream, and cook over medium heat until smooth and thick, stirring constantly. Beat egg yolks in separate container. Pour small amount of hot filling into beaten egg yolks to temper. Blend well. Pour back into saucepan. Cook 2 or 3 more minutes. Remove from heat and add butter, vanilla, and coconut. Pour into crust and refrigerate.

Pie crust

½ cups flour

¾ cup shortening

1 teaspoon salt

1 Tblspoon sugar

Mix the above ingredients together.

Then mix 1 beaten egg, 1 Tablespoon vinegar, and 2 ½ tablespoons water together. Add this to the flour mixture above.

Roll out into pie crust.

Bake at 350 degrees until golden.